Hi all, just got done pulling a test of a big barley wine and thought I'd get some feedback on my attenuation figures. To keep it simple, it's a partial mash batch which between the two is about 25% wheat (just to add a bit of a soft edge to it) The mash made for about 1/2 the sugars in the total batch which came in at 1.100 OG. Now my mash was a bit loose at first, getting hot, then cold +/- 8 degrees perhaps, but within about 15 minutes I had it stable @ 151. I let it go for 75 minutes all together. For yeast I used 2 vials of wlp500 (one was a bit old so I figgured just as insurance...) started in about 3 pints of basic wort. This will have been 4 weeks ago, with temps hanging around 60-65 for the most part, as of this weekend so I was about to move it to secondary for some long aging and decided to check it's progress. As of now, I'm sitting about 1.030 so right about 70% atten. I was rather hoping to see more like 1.020 for a final, and I understand the Trappist is known for some high marks. Anything more I might try at this point to give it just a few more points down?
Ah the lowly yeast, how many deals have been made over the results of their fine work?
Reason: Some minor but important details.